Mince & Cheese Pot Pies with Broccoli and Almonds

Steps

1. Prep and cook kumara Bring a medium pot of salted water to the boil. Peel and dice kumara 2-3cm. Cook in pot of boiling water for about 15 minutes, until very soft. Drain and mash with butter, milk, salt and ½ cup of cheese (reserve remaining cheese for the topping), until smooth. Cover to keep warm. Grate first measure of carrot and set aside.
2. Toast almonds and make pie filling. Heat a large fry-pan on medium heat. Dry toast almonds for 1-2 minutes, until golden. Set aside. Heat a drizzle of oil in same pan on high heat. Add beef mince, onion and garlic paste, carrot and beef pie spices. Cook for 4-5 minutes until brown, breaking mince up as it cooks.
3. Finish pie filling Add tomato paste, soy sauce, Worcestershire sauce, mustard and flour and cook for 1-2 minutes, stirring until fragrant. Stir in beef stock and simmer for about 5 minutes, until sauce has thickened. Season. Bring another medium pot of salted water to the boil. Preheat oven to high grill.
4. Top and grill pie Divide filling between 5 large individual ramekins (1 cup capacity) or use one large oven-proof pie dish. Spread mash over to cover, rough up the surface with a fork and sprinkle over remaining cheese. Grill on middle oven rack for 4-5 minutes, until topping is golden. Remove from oven to rest for 5 minutes before serving.
5. Prep and cook veggies Cut broccoli into small florrets, cut carrot in half legnthways then thinly slice. Cook in pot of boiling water for 2-3 minutes, until just tender. Drain, return to pot and toss with toasted almonds and season to taste.
6. To serve, Place individual ramekins (or serve portions) of mince and cheese pie onto plates. Serve veggies on the side and your favourite tomato sauce.